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A B-vitamin that is naturally present in some foods such as broccoli, beans, bread, Brussels sprouts, corn, lentils, oranges, and spinach. It is also present in other foods that have been fortified with folic acid, such as whole grains for cereals, rice, pasta, and enriched breads. Also known as folate, this vitamin is an important nutritional requirement because it has been clinically shown to reduce the risk of complications from pregnancy (pre-eclampsia and neutral tube defects leading to birth defects), risks of cardiovascular and similarly related diseases, as well as various cancer risks like breast, lung, cervical, throat, and mouth cancers. Folate consumption has also been linked to higher levels of depression among individuals who have low levels of folate intake. A daily intake of .4 milligrams has been suggested for women who are or may become pregnant.
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USDA Nutrition Facts |
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| Calories 89 |
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| Protein 19g |
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| Total Fat 0g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 230mg |
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| Sodium 68mg |
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| Cholesterol 50mg |
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| Calories 90 |
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| Protein 16g |
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| Total Fat 1g |
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| Total Carbohydrates 2g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 382mg |
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| Sodium 70mg |
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| Cholesterol 50mg |
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| Serving Size 1 cup, cooked |
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| Calories 305 |
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| Protein 18g |
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| Total Fat 25g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 520mg |
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| Sodium 4450mg |
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| Cholesterol 95mg |
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Folic Acid term - Related Content |
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| Naturally found in grapes, this essential component contributes to the crispness, sourness, sharpness, and tartness of a wine. Acid can balance the sweetness of a wine. Acid is ... |
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| Found in a variety of plants, this compound is a distinctive and prevalent acid commonly used in the production of food and industrial products. Produced in the form of a ... |
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| Acid that is used to kill yeasts and molds during wine making. The use of sorbic acid has the ability to produce an unpleasant odor. |
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| An acid in wine which adds sharpness. High concentrations of malic acid is avoided by reducing through intentional malolactic fermentation. |
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| A naturally occurring, tart tasting compound formed in many fruits, such as gooseberries, lemons, limes, and pineapples. It is extracted from the juices of the fruits to be made ... |
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